NEW! Spring Dishes Abound at Okra Hong Kong 

Seasonal Seafood Takes Centerstage at the Neighbourhood Izakaya

To celebrate a festival of flavors this spring, Okra Hong Kong puts forward the best in-season bounty of the sea in all-new dishes masterfully crafted by Chef Max Levy.

Glowing firefly squid light up the neighbhorhood izakaya this season, where Hotaruika (HK$130) hailing from Toyama Bay are steamed and tossed in a tart ponzu dressing infused with salted lime peel, promising unmatched zest. Accompanied by pickled baby lotus root and an arima sansho emulsion for an added kick, this eccentric dish makes use of jet-fresh squid and demonstrates Chef Max’s creative approach to Japanese cuisine.

Another compelling dish fit for the season is the Sake Poached Ankimo (HK$200). Monkfish liver is poached in Nigori sake from the sake bar’s prized list of premium pours, before being served with roasted garlic in a mackerel dashi broth. For this dish, the ankimo is aged for a week with yame gyokuro tea leaves which elevate it with a whole host of savory aromas, complemented with five-year oak barrel-aged koshu mirin.

All-time izakaya favorites include the enticing Unakyu Foie Gras (HK$180), made from fresh water eel, honey miso duck liver and sweet sanbaizu vinegar and the Smoked Bonito Zuke (HK$220) featuring sustainably sourced, house-cured skipjack tuna served with yuzu kosho –  a citrus-infused chilli paste – as well as burnt soy sauce and crispy garlic.

To complement the spring-exclusive plates, Okra Hong Kong’s sake sommelier and cocktail enthusiast Izaskun Levy has fashioned two refreshing new cocktails (both HK$110). The Kaki Old Fashioned offers a must-try take on the classic, combining bitters with persimmon-infused Shochu, ultimately served embellished with kombu seaweed. Another special concoction shaken to perfection is the Sherry Shochu Highball, garnished with an aromatic cinnamon stick. The light and bubbly cocktail comprises a rare Kohaku Shinsui Shochu that has been aged for over five years in a sherry oak cask lending it a rich, sweet caramel flavor which is perfectly balanced with sparkling Yamazaki soda.

Address: G/F & 1/F 110 Queen’s Road West, Sai Ying Pun

Telephone: 2806 1038

Opening Hours*: Tuesday to Thursday 5:30 -10pm

Friday to Saturday 12-3pm and 5:30 – 10pm

*Hours adjusted as per government regulations.

Website: http://okra.kitchen/Social: @okrahongkong

Reservations can be made by emailing info@okra.bar

Takeaway is available until 10pm, WhatsApp +2806 1038to order.